Hayden Quinn

Seafood · Lunch

By Hayden Quinn

Mexican Meatball Soup

First published in delicious.

Tender meatballs in a warming Mexican-style soup with plenty of spice. Comforting, simple and packed with flavour.

Serves
4
Prep
35 mins
Cook
30 mins
Total
1 hr 5 mins
Difficulty
Capable Cooks
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Mexican Meatball Soup

Ingredients

Meatballs

Method

  1. For meatballs, mix mince, chorizo, mint, breadcrumbs, garlic and paprika in a bowl. Season. Roll heaped tablespoonfuls into balls and chill for 10 minutes.
  2. Heat oil in a frying pan over medium heat and fry for 5–6 minutes until browned. Place on a plate.
  3. For the soup, heat oil in a saucepan over medium–high heat. Add onion, capsicum and garlic and cook for 6 minutes or until softened.
  4. Add oregano and spices, cook for a further minute, then add tomato, sprouts, stock and 1 cup (250ml) water. Bring to the boil, reduce to a simmer and cook for 12 minutes or until sprouts are just tender.
  5. Add meatballs and cook for 4 minutes or until cooked through. Add lime juice. Divide among bowls, top with extra mint and a drizzle of extra oil and serve with corn chips.

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